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Messages - dmtaylor

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31
Beer Recipes / Re: American blond ale
« on: April 11, 2019, 12:52:17 AM »
I've modified the recipe, what do you think? It's seems like an American blonde ale?

Still too hoppy for an American Blonde Ale, but getting closer.  Don't add any hops at 5 minutes remaining in the boil, then it will be right.

32
Beer Recipes / Re: American blond ale
« on: April 10, 2019, 02:48:19 PM »
Welcome to the forum!  Very nice first post.  :)

This does not fit the American Blonde Ale style at all.  Way too hoppy.  I calculate about 54 IBU.  If you want an American Pale Ale, then it's good.  But if you really want a Blonde Ale, then do not use any dry hops or hop stand, then it will turn out fine.  So, you need to make a decision which style you really want.

33
Beer Recipes / Re: shooting for a Pete's Wicked ale clone
« on: April 04, 2019, 06:08:43 PM »
Is 20% of C60 right for this one Dave?  Seems like a lot to me when coupled with 3.6% Chocolate.

That's what everybody asks.  Yes, that amount is verified accurate.  Pete got a lot of crap over the years over that.... HOWEVER....  HOWEVER..... HOWEVER........ this beer also happens to taste excellent.  SOOOO......... the crap this recipe receives is, in fact, unfounded.  Go ahead and use a ton of C60.  I can promise you, it turns out great, regardless of naysayers who have NOT tried it.

34
Beer Recipes / Re: shooting for a Pete's Wicked ale clone
« on: April 04, 2019, 12:26:27 PM »
Please excuse the resurrect; I just HAVE to add:

After about 6 months of aging, the recipe above tasted absolutely PERFECTLY aligned with my memory of the now defunct Pete's Wicked Ale.  The aging mellowed the bitterness slightly and developed more depth of malt character as well.  I do indeed believe this is the real recipe, and I wouldn't change a single thing.

This resurrect was prompted by a mention on the following thread in BeerAdvocate, where we are discussing what the heck about an American Brown Ale makes the beer "American" anyway?  I mean... in the case of Pete's Wicked, and Moose Drool, and I'm sure many other American examples of the style.... they use a ton of British malts, hops, and yeast.  So....... does anything in the style NEED to be American in nature?????

Mind blown.

For anyone interested in joining an active forum:

https://www.beeradvocate.com/community/threads/averagely-perfect-american-brown-ale-poll-13-yeast-strain.610496/#post-6446268

35
The Pub / Re: what kind of music you listen to these days?
« on: March 26, 2019, 12:09:02 AM »
Genesis with Peter Gabriel.

Can you tell me where my country lies?

I's just about to say... I listen most to...

Classic Mellow British Progressive Rock.  Genesis, Floyd, Marillion are faves.

And then there's Def Leppard, which are slightly "progressive" in their own way.  :)

Spending my teens and early 20s in the '90s, I'm also fond of Seattle grunge... Nirvana, Pearl Jam, Alice in Chains, Soundgarden, especially.  And Stone Temple Pilots.

And Smashing Pumpkins.  And Toad the Wet Sprocket.  And Big Head Todd.  Just saw BHT in MKE a couple months ago.  Fantastic bluesy bassy rock, haven't lost their groove at all since I first heard them in 1994.

And some Tom Petty for good measure.

36
Should read the same as regular sugar.

37
All Grain Brewing / Re: ph meter
« on: March 19, 2019, 01:55:52 AM »
Truth be told, I really don't see the need to take pH at all. As long as you know the mineral composition of the water you're brewing with, Bru'n water is accurate enough--and the mashing process is forgiving enough--that your beers will turn out fine. My compulsion to take and care about pH is a holdover from my commercial brewing days. I don't do it much anymore...

I agree with this too.  I only got my pH meter about 3 years ago... brewing all-grain for about 10 years before that without any real problems.  Come to find my typical water and mash regimen gets me to about 5.4 pH anyway even without measuring.  Some people are not so lucky, but most are.

38
Beer Travel / Re: Minneapolis breweries
« on: March 19, 2019, 01:12:04 AM »
I love Bad Weather, think they're in St. Paul.  They have a great selection of many styles OTHER than IPAs (yay!) and all very tasty.

Oh yeah, and Surly, how could I forget Surly.  They have a LOT more than just IPAs as well.

IF you care about styles other than IPA.  :)

39
All Grain Brewing / Re: ph meter
« on: March 19, 2019, 12:39:45 AM »
dmtaylor - which chinese cheap meter are you talking about? 

Looks just like this one:

https://www.amazon.com/Poit-Tester-Resolution-Function-Calibration/dp/B07MY28JPW/ref=sr_1_6?keywords=ph+meter+home+brewing&qid=1552955883&s=gateway&sr=8-6

I really dont see the point in spending $100+ for an instrument, for readings that are too late in teh process.  I mean, what am I learning by waiting to test a sample at room temp?  Am I missing something here?

I'm in the minority for sure... but I for one totally completely agree with you.  I want to measure in the first few minutes, get my pH, and not dork around.

And if the thing dies after a few years (mine has NOT yet), then it's so cheap that I'll just buy a new one.  Call me crazy.

40
All Grain Brewing / Re: ph meter
« on: March 18, 2019, 06:41:38 PM »
I measure my mash pH at mash temperatures of about 150 F.  Just need to add 0.25 to the result to match room temperature pH.  I have the cheap Chinese pH meter.  It still works fine after about 3 years and about a dozen batches or so.  YMMV.

41
Yeast and Fermentation / Re: Prolonged Primary
« on: March 13, 2019, 09:46:27 PM »
My question is this:  Is it going to negatively effect my beer if I let it sit in the carboy for an extra week before bottling?   I haven't checked for final gravity yet, so this whole point might be moot, but I wanted to get ahead of any issues that might pop up.   Any advise would be greatly appreciated.

IMO there could be negative effect if you bottle too fast... in other words, I think you'll get an even BETTER product by leaving it in there for an extra week!  Else you can end up with a lot of yeast and haze and overcarbonation if you bottle too fast.  Just let it go an extra week, extra month, whatever.  It will turn out great, we promise.

Cheers.

42
Beer Recipes / Re: Thoughts on stout recipe
« on: March 13, 2019, 07:50:21 PM »
That will be tasty, but...... decrease lactose to 2 pounds which is plenty (for 10 gallons).  3 pounds and I fear your FG will be closer to 1.050.

43
Other Fermentables / Re: Fermentation length?
« on: March 09, 2019, 12:53:22 PM »
I leave my meads alone for at least 2-3 months, usually longer.  I started 2 meads this past October.  One was bottled a couple of months ago in January, very tasty and didn't take long at all, but the other was still fermenting and only stopped in mid-February.  Like with beer, it all depends on the yeast, the temperature, the phase of the moon, the recipe, whether you've added other adjuncts...

In any case I will ALWAYS recommend PATIENCE for the best possible mead.  You can rush it and have something good... or you can be very patient and have something PHENOMENAL.  Take your pick.

44
General Homebrew Discussion / Re: Palmer, or Papazian?
« on: March 08, 2019, 03:42:21 AM »
Both.  Both are great reads, great references.  Different but both great.

45
Hops contain enzymes.  Dry hop with some noble hops.  Then wait another week.  Voila.  It worked for my maibock.

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